Go Back
–+ servings

Mexican Eggs Benedict

This bold and flavorful Mexican Eggs Benedict features crispy tostadas, creamy avocado, spicy chorizo, poached eggs, and smoky chipotle hollandaise. Perfect for brunch with a twist!
No ratings yet
Rate this Recipe Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Mexican
Servings 2 servings
Calories 450 kcal

Ingredients
  

  • 2 tostadas (or cornbread slices, toasted English muffins)
  • 1 small avocado, mashed with a pinch of salt & lime juice
  • ½ cup cooked chorizo (or black beans for vegetarian option)
  • 2 large eggs (for poaching)
  • 1 tbsp white vinegar (for poaching water)
  • 4 cups water (for poaching eggs)
  • 2 egg yolks (for chipotle hollandaise)
  • 1 tbsp lime juice (for chipotle hollandaise)
  • ½ cup unsalted butter, melted
  • 1 tsp chipotle in adobo sauce, finely chopped (or ½ tsp smoked paprika for milder spice)
  • to taste salt
  • 1 tbsp fresh cilantro, chopped
  • ¼ cup cotija cheese or feta, crumbled
  • ½ jalapeño, sliced (optional)
  • optional extra hot sauce or salsa

Instructions
 

  • Make the Chipotle Hollandaise: In a blender or using an immersion blender, combine egg yolks, lime juice, and a pinch of salt. Slowly drizzle in melted butter while blending until smooth and creamy. Stir in chopped chipotle in adobo sauce or smoked paprika. Set aside.
  • Poach the Eggs: Bring 4 cups of water and 1 tablespoon of white vinegar to a gentle simmer in a saucepan. Crack each egg into a small bowl, then carefully slide it into the simmering water. Cook for 3-4 minutes, then remove with a slotted spoon and drain on a paper towel.
  • Assemble the Benedict: Spread mashed avocado evenly over the tostadas or chosen base. Top with cooked chorizo. Place a poached egg on top of each tostada. Drizzle generously with chipotle hollandaise and sprinkle with crumbled cotija cheese and chopped cilantro.
  • Garnish & Serve: Add sliced jalapeños and extra hot sauce or salsa if desired. Serve immediately with roasted potatoes or fresh fruit on the side.

Notes

For a dairy-free version, use vegan butter and omit the cheese. Store leftover hollandaise sauce in the fridge for up to 2 days and reheat gently in a double boiler.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 25gProtein: 20gFat: 30gSaturated Fat: 10gSodium: 600mgFiber: 5gSugar: 3g
Keyword Brunch, Chipotle Hollandaise, Eggs Benedict, Mexican Cuisine
Tried this recipe?Let us know how it was!